Kinetics of alcoholic fermentation using guava (psidium guajava) seed flour and dry mycelium of aspergillus niger as nitrogen sources

The kinetics of alcoholic fermentation was evaluated using the following substrates: molasses, urea, and diamine phosphate (MUDP); molasses and guava seed flour (MGSF); and molasses and dry mycelium of Aspergillus niger (MMAN). The fermentations were done using Saccharomyces cerevisiae under anaerobic conditions, 32°C, and pH 4.6. For each fermentation substrate the effect of the nitrogen source on cell viability (V), substrate conversion (CS), ethanol yield (Yp/s), and productivity was evaluated. The MGSF substrate showed the highest product yield (5.86 gg-1) and substrate conversion (47.58%) at 18 and 24 h of fermentation, respectively, with a maximum ethanol concentration of 60 gL-1. Substrate MMAN showed a low ethanol yield (36 gL-1). It was concluded that guava seed flour is a viable and economic nitrogen source for alcoholic fermentations.

• Autores: Serna Cock, Liliana; Mera Ayala, José Daniel; Angulo López, Jorge Eduardo; Gómez Schouben, Ana Lucía
• Tipo de recurso: Article of journal
• Fecha de publicación: 2013
• Institución: Universidad Nacional de Colombia
• Repositorio: Universidad Nacional de Colombia
• Idioma: spa
• OAI Identifier: oai:repositorio.unal.edu.co:unal/38489
• Acceso en línea: https://repositorio.unal.edu.co/handle/unal/38489; http://bdigital.unal.edu.co/28582/
• Palabra clave: Co-products; ethanol; Saccharomyces cerevisiae; cellular viability
• Rights: openAccess
• License: Atribución-NoComercial 4.0 Internacional